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Baked Beavs

A baked bean dish with pickled pork, cooked in water and baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beans and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,000 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Beavs

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pick and wash the beans.

  2. Boil the beans in water with the pickled pork until half done.

Bake

  1. Transfer the beans to a baking pan, placing the pork in the center.

  2. Add ½ cup of the boiling water to the pan.

  3. Bake in a 350°F (175°C) oven, adding more water if the beans seem too dry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beans + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,000 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried beans
Their starch thickens the liquid and gives the baked beans a soft, creamy body.
Pickled pork
Its fat and savory flavor seep into the beans and season the whole dish.

The step that matters

Adding water while baking. Beans dry out in the oven as their liquid evaporates. Extra boiling water keeps them hydrated so they soften fully and do not scorch or turn tough at the surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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